Calling all favorite fish dishes
I'm having to cook a lot of fish lately and I need to build up my repertoire... especially for dishes that can impress with minimal advance preparation.
So I'm curious what everyone's favorite is.
Marinade fillets in teriyaki (shoyu, sugar, white wine, grated ginger, grated garlic [optional] for a few hours to a day, simmer till done. Top with sliced green onions about a minute before turning off heat. I use this recipe for cachama (a large native of the Amazon) which needs moderate flavors to balance it out. Also make a variety of soups with the same fish--e.g., miso, chioppino (sp?), and Mexican styles.
Here's one of my very favorite one-dish meals. It's a whole, baked sea bass recipe James Peterson's Fish & Shellfish. To paraphrase:
1/2 cup evoo
2 large Idaho potatoes, peeled and cut into 1/8-inch-thick slices
2 garlic cloves finely chopped
1/2 teaspoon chopped fresh thyme
3 tomatoes, peeld, seed, and coarsely chopped
15 brine-cured black olives, pitted and coarsely chopped
Preheat oven to 450. Brush baking dish with oil. Overlap half the potatoes and sprinkle with half the garlic, thyme, s&p and evoo. Add remaining potatoes and sprinkle with the rest of the g, t, s&p, and evoo. Bake potatoes for 29 minutes. Season fish with evoo, s&p and place on potatoes. Add tomatoes & olives around the fish. I bake the whole fish about an additional 30 minutes.
I nearly always do this with a whole fish, but the recipe can easily be adapted for fillets. This same recipe is good with a large variety of fish; I've used blackfish, snapper, and striped bass all with excellent results.
My favorites are tilapia with dijon mustard spread on it, topped with bread crumbs and pan fried in olive oil. I also love tilapia topped with sauteed spinach and tomatoes.
And one of the best fish dishes I ever had came from a whole foods recipe-- salmon baked in couscous with pine nuts, raisins, olives, capers-- the recipe can be found here as well. http://wellfed.typepad.com/well_fed/2... There's some chopping involved, but it is mostly a throw in the pan and go meal.
Buy a whole sea bass (descaled) and cook it embedded in a couple pounds of kosher salt. Crack open the salt at the table and gently open up and dish out the super succulent fish inside. It's amazing.
I also love taking a filet, adding some veggies and sauce and wrapping in parchment paper & baking. Everything comes out perfectly - try asian style with teryaki, green beans, bok choy, carrots, greek-style with eggplant, zucchini, onions, tomatoes, olive oil, lemon and oregano etc etc. Be creative!
I like all kinds of fish in this; we have a good local fish market so I just get whatever is fresh and available.
I usually grill it and baste on a mixture of olive oil, lemon juice, kosher salt, and some pepper, a couple of minutes per side depending on how well done you like your fish.
Top with cilantro, onions, cabbage...and whatever strikes your fancy. I usually top with those things and then drizzle some fresh squeezed lime juice over top. The crispness provided by cabbage is especially good, so be sure to try that.
Corn tortillas are best (and more traditional) for this recipe...